Class information for:
Level 1: TENDERNESS//POSTMORTEM PROTEOLYSIS//MEAT TENDERISATION

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
4156 1760 33.3 50%


Bar chart of Publication_year

Last years might be incomplete

Classes in level above (level 2)


ID, lev.
above		 Publications Label for level above
305 17803 MEAT SCIENCE//BEEF//MEAT QUALITY

Terms with highest relevance score


Rank Term Type of term Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 TENDERNESS Author keyword 70 23% 15% 267
2 POSTMORTEM PROTEOLYSIS Author keyword 13 71% 1% 10
3 MEAT TENDERISATION Author keyword 12 86% 0% 6
4 TENDERIZATION Author keyword 10 38% 1% 21
5 RAPID CHILLING Author keyword 9 64% 1% 9
6 MU CALPAIN Author keyword 9 31% 1% 25
7 BLAST CHILLING Author keyword 9 83% 0% 5
8 CALCIUM THEORY Author keyword 9 83% 0% 5
9 POSTMORTEM AGING Author keyword 9 55% 1% 11
10 LOW VOLTAGE ELECTRICAL STIMULATION Author keyword 8 100% 0% 5

Web of Science journal categories

Author Key Words


Rank Web of Science journal category Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class		 LCSH search Wikipedia search
1 TENDERNESS 70 23% 15% 267 Search TENDERNESS Search TENDERNESS
2 POSTMORTEM PROTEOLYSIS 13 71% 1% 10 Search POSTMORTEM+PROTEOLYSIS Search POSTMORTEM+PROTEOLYSIS
3 MEAT TENDERISATION 12 86% 0% 6 Search MEAT+TENDERISATION Search MEAT+TENDERISATION
4 TENDERIZATION 10 38% 1% 21 Search TENDERIZATION Search TENDERIZATION
5 RAPID CHILLING 9 64% 1% 9 Search RAPID+CHILLING Search RAPID+CHILLING
6 MU CALPAIN 9 31% 1% 25 Search MU+CALPAIN Search MU+CALPAIN
7 BLAST CHILLING 9 83% 0% 5 Search BLAST+CHILLING Search BLAST+CHILLING
8 CALCIUM THEORY 9 83% 0% 5 Search CALCIUM+THEORY Search CALCIUM+THEORY
9 POSTMORTEM AGING 9 55% 1% 11 Search POSTMORTEM+AGING Search POSTMORTEM+AGING
10 LOW VOLTAGE ELECTRICAL STIMULATION 8 100% 0% 5 Search LOW+VOLTAGE+ELECTRICAL+STIMULATION Search LOW+VOLTAGE+ELECTRICAL+STIMULATION

Key Words Plus


Rank Web of Science journal category Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 TENDERIZATION 134 60% 8% 145
2 OVINE CARCASSES 111 86% 3% 56
3 POSTMORTEM STORAGE 79 69% 4% 67
4 BOVINE LONGISSIMUS MUSCLE 77 75% 3% 55
5 BEEF TENDERNESS 76 56% 5% 93
6 TENDERNESS 71 20% 18% 323
7 VOLTAGE ELECTRICAL STIMULATION 64 88% 2% 30
8 MODELING POSTMORTEM TENDERIZATION 56 84% 2% 31
9 RIGOR TEMPERATURE 41 85% 1% 22
10 MEAT TENDERNESS 37 37% 5% 80

Journals


Rank Web of Science journal category Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 JOURNAL OF MUSCLE FOODS 5 11% 2% 43

Reviews


Title Publ. year Cit. Active references % act. ref.
to same field
Techniques to reduce the temperature of beef muscle early in the post mortem period - a review 2014 12 83 58%
The biochemical and physical effects of electrical stimulation on beef and sheep meat tenderness 2003 102 60 82%
Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality: a review 2014 10 126 55%
"Muscle to meat" molecular events and technological transformations: The proteomics insight 2012 18 79 63%
Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes - A review 2011 47 86 34%
Biochemistry of postmortem muscle - Lessons on mechanisms of meat tenderization 2010 60 111 42%
Impact of freezing and thawing on the quality of meat: Review 2012 32 42 29%
Factors contributing to proteolysis and disruption of myofibrillar proteins and the impact on tenderisation in beef and sheep meat 2002 55 84 71%
Advances in apoptotic mediated proteolysis in meat tenderisation 2012 11 58 59%
Consumer perception and the role of science in the meat industry 2010 61 66 29%

Address terms


Rank Address term Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 MEAT PROC QUAL CONTROL 4 17% 1.4% 24
2 RED MEAT SHEEP DEV 4 39% 0.5% 9
3 CATTLE BEEF IND COOPERAT MEAT QUAL 4 75% 0.2% 3
4 GENUS PLC 3 57% 0.2% 4
5 MEAT SCI 3 15% 1.2% 21
6 SHEEP RED MEAT DEV 3 100% 0.2% 3
7 GENUS CAMBRIDGE 3 50% 0.2% 4
8 CRC CATTLE BEEF IND 3 60% 0.2% 3
9 FOOD ASSURANCE MEAT QUAL 3 60% 0.2% 3
10 COOPERAT CATTLE BEEF IND 2 33% 0.3% 6

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000279994 MARINATION//NMR T 2 RELAXATION//TUMBLING
2 0.0000178414 BEEF//TENDERNESS//MEAT GRADES
3 0.0000177221 HALOTHANE GENE//PORK QUALITY//HALOTHANE GENOTYPE
4 0.0000108521 GAME MEAT//FOAL MEAT//VENISON
5 0.0000101234 CAPONIZATION//WHITE STRIPING//BROILER BREAST
6 0.0000086857 PREMATURE BROWNING//COOKED COLOR//MODIFIED ATMOSPHERE PACKAGING
7 0.0000085687 CIENCIA TECNOL CARNES//TRANSPORTATION STRESS//LAIRAGE
8 0.0000080381 M LONGISSIMUS LUMBORUM//MUSCLE FIBER CHARACTERISTICS//REPROD ANIM ANAT
9 0.0000071672 GRP METAB ENERGET NUTR//SKELETAL MUSCLE PROTEOMICS//MUSCLE PROTEOMICS
10 0.0000064816 DLK1//PREF 1//FETAL ANTIGEN 2